I guess this new kind of beer is becoming all the rage: “On Dec. 3, Maumee Bay Brewing Company will release its first group of bourbon barrel-aged beers, which includes three versions of its popular Total Eclipse Breakfast Stout.” Link.
But what I find even more interesting about this story is that brewers are now apparently combining coffee with beer. Do we really need pepped up drunks out there? I guess we’re going to start finding out:
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Dubbed “breakfast in a glass,” Total Eclipse Breakfast Stout is brewed with copious amounts of oats and lactose for a smooth mouth-feel. In addition, it is infused with espresso beans from local roaster Flying Rhino. The massive imperial stout has an alcohol by volume of 9.1 percent prior to barrel-aging, which typically adds 1 to 2 percent alcohol by volume.
The typical brewing process for Total Eclipse Breakfast Stout introduces coffee at two different occasions, creating complexity and enhancing the flavor profile, McLaughlin said.
“We add coffee to the beer during the actual brewing process where the coffee grounds are steeped with unfermented beer while still hot before we cool it down and put it into the fermenter,” he said. “This gives you your normal brewed-coffee flavor. After it’s done fermenting, but before going into the conditioning tank, we get some cold-brewed coffee together, which has a sweet flavor and lacks the bitterness of hot brewed coffee. I transfer that into the conditioning tank at the same time I transfer the finished beer.”